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Garlic Pasta

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Don’t be fooled by the simplicity of this garlic pasta dish.  It packs a ton of flavor.

I have NO WORDS for how amazing this pasta dish is. It’s Jason and I’s FAVORITE pasta dish, ever. Ever, ever. Everytime I make this, Jason could probably propose to me all over again.

This pasta that uses nine (9) cloves of garlic. Seriously. The olive oil is infused with the nine finely minced cloves of garlic and half a stick of butter and then married with pasta sauce and the pasta.

All that sounds super tantalizing, huh? Are you licking your lips yet?


You won’t find the recipe here… (There’s a minor glitch right now – Megan’s in Alaska and she doesn’t get good service there so the recipe didn’t post, so I’ve got it posted below but will remove it once she has her post up!)

‘Cause I’ll need you to hop on over to newlywed Megan’s blog to grab the recipe! (It’s actually below – click “read more”)

Garlic Pasta

Don't be fooled by the simplicity of this pasta. It's SO good and if you love garlic, you will adore this pasta dish!
5 from 2 votes
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 4
Author: Julie Chiou
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  • 9 cloves of garlic, finely minced
  • ½ cup olive oil
  • 1 pound dried spaghetti pasta
  • 6 tablespoon butter
  • 15 ounce jar of homemade pasta sauce or store-bought
  • 8 ounce baby portabella mushrooms, sliced
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  • In a medium pot, bring the olive oil and garlic to a boil then turn the heat down to low and let garlic and olive oil cook for 30 minutes.
  • In the meantime, cook your pasta according to the directions on the box.
  • At the same time, in a very large skillet, cook your mushrooms in a bit of olive oil and add some S&P, to taste.
  • When the pasta is done cooking, drain the pasta and add it to the skillet with the mushrooms.
  • In the pot where the garlic oil is, add the 6 tbsp. of butter and let it melt completely. Once butter has melted, add the jar of pasta sauce and stir to mix well.
  • Remove the garlic sauce from heat and pour all over the pasta in the skillet. Toss well to coat every strand.
  • Serve with fresh basil or parsley and some freshly grated parmesan cheese!

Recipe Notes

Adapted from Melissa D'Arabian



Serving: 1 serving | Calories: 882 kcal | Carbohydrates: 99 g | Protein: 18 g | Fat: 48 g | Fiber: 7 g | Sugar: 11 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Pasta
Cuisine: American
Keyword: easy pasta recipe
Recipe Rating


Monday 8th of November 2021

This is divine. We eat it on the regular.


Saturday 7th of November 2020

I will definitely give this recipe a try. I wish I could leave comments on your recipe for Great Grandma's spaghetti sauce as it is a family favourite. You are right, cooking it long and slow makes all the difference. Just know that over in Australia there is a family who has googled this recipe so many times we now have it memorised. We LOVE it! Thanks for sharing and thank your friend :)

Julie Chiou

Monday 9th of November 2020

I turned off comments on that again, sorry about that! Thank you for writing though and letting me know how much you all love it! :)


Sunday 1st of April 2018

this looks and sounds so good, I can almost smell it! dinner for tomorrow night! :)


Wednesday 13th of April 2016

Thank you, Julie for this receipe. I'm a huge garlic fan, so when I saw the name of this dish I knew I would love it. And I did!


Tuesday 14th of January 2014

i just noticed that this recipe was posted quite a while ago, but I just found it this week featured on Best Friends For Frosting. It was exactly what I needed last night! I was making meatballs, but I had no ingredients for a homemade sauce. All I had was the saddest jar of store bought sauce. Normally, if I *had to* use store bought sauce, I'd dump it into a sauce pan and add a few of my own seasonings and just hope for the best. I never like it as good as homemade, but it's fine. Your method of making a garlic oil and then adding the sauce is SO MUCH BETTER. I actually didn't even have butter, but I let the sauce simmer together with the garlic oil for a few hours and in the end my husband loved it so much that he hasn't stopped talking about it. He doesn't even usually like tomato-based sauces. Thanks for the idea!


Thursday 16th of January 2014

I'm so glad you found this recipe, Cristina! I love the garlic oil method, definitely bumps up the flavor! :)